"This recipe came from my aunt many years ago. To store for later use, place the cooked peppers on baking sheets and freeze. When frozen, transfer to zip-top freezer bags. They won't stick together so you can remove just the amount that you need."

Ingredients

1pound ground beef

8ounces mild or hot Italian sausage or bulk pork sausage

1medium onion, finely chopped

2cups cooked white rice

1tablespoon sugar

1/2teaspoon salt

1/4teaspoon black pepper

6large green peppers, tops and seeds removed

1(10-ounce) can reduced-sodium tomato soup

2tablespoons cider vinegar

2cups water

2tablespoons butter, cut into small pieces

Instructions

Preheat oven to 350F. Grease a 13 x 9-inch baking dish.

Heat a large skillet over medium-high heat. Add ground beef, sausage and onion; cook until beef is no longer pink and the sausage is barely pink, stirring frequently. Remove from heat, drain, and return to skillet. Add rice, sugar, salt, and pepper.